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Dark Chocolate-Peppermint Cupcakes with Whipped Frosting

Dark Chocolate-Peppermint Cupcakes with Whipped Frosting

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  • Makes: 16 servings
  • Prep 45 mins
  • Bake 12 mins to 15 mins
  • Stand 30 mins
  • Carb Grams Per Serving: 27

Ingredients

  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 1/4 cup butter
  • 1 1/4 cups cake flour or all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 60% to 70% tub-style vegetable oil spread, chilled
  • 3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
  • 1/2 teaspoon peppermint extract
  • 3/4 cup fat-free milk
  • 1/4 cup miniature semisweet chocolate pieces
  • 1 recipe Whipped Chocolate Frosting (below)
  • 2 ounces crushed sugar-free red-and-white peppermint candies or grated bittersweet chocolate (optional)
  • 1 recipe Peppermint Bark (below) (optional)

Directions

  1. Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
  2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well mixed, scraping side of bowl frequently. Beat on medium speed for 2 minutes more. Gradually add egg, beating well. Beat in peppermint extract. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces. Spoon batter into prepared muffin cups, filling each about 2/3 full.
  3. Bake for 12 to 15 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  4. Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.

Variation

  • *SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
  • *SUGAR SUBSTITUTES: PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 188 cal., 22 g carb.
  • *SUGAR SUBSTITUTES: Exchanges: 1.5 other carb.
  • *SUGAR SUBSTITUTES: Carb Choices: 1.5.

Variation

  • Dark Chocolate-Peppermint Layer Cake: Prepare cake batter as directed in Steps 1 and 2. Grease and lightly flour two 8x1 1/2-inch round cake pans. Divide batter between pans, spreading evenly. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes.

Whipped Chocolate Frosting

Ingredients

  • 1/3 cup miniature semisweet chocolate pieces
  • 1 tablespoon fat-free milk
  • 1/4 cup thawed, frozen light whipped dessert topping
  • 1 1/4 cups thawed, frozen light whipped dessert topping

Directions

  1. Place chocolate pieces in a medium microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once. Stir in milk; cool. Fold in 1/4 cup thawed, frozen light whipped dessert topping. Fold in another 1 1/4 cups thawed, frozen light whipped dessert topping.

Peppermint Bark

Ingredients

  • 2 ounces chopped dark chocolate
  • 1 ounce coarsely crushed sugar-free red-and-white peppermint candies

Directions

  1. Place dark chocolate in a small microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1-1/2 minutes or until melted and smooth, stirring once. Pour chocolate onto a piece of waxed paper. Using a rubber spatula spread chocolate thinly to make an 8-inch circle. Sprinkle chocolate with peppermint candies. Let stand until set. Break up into shards.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 202 cal., 9 g total fat (5 g sat. fat), 8 mg chol., 122 mg sodium, 27 g carb. (16 g sugars), 3 g pro.

Diabetic Exchanges

Other Carb (d.e): 2; Fat (d.e): 1.5